Happy Friday all!
What a Friday it is, too! It is FINALLY feeling like summer is around the corner!
But, as glad as I am that summer is finally close, I really need to get serious with this healthy eating thing and cut it out with all of these mouth-watering cheesecakes! (don't worry, I will still share amazing recipe's with you all)
Better yet, to let you all in on a little secret, we are actually in the process of creating a new cookbook that will be totally HEALTHY & Low-Carb Recipe's. Along with this cookbook, will be WEEKLY meal plans to make life easy.. because who doesn't love easy?! So, make sure you all subscribe to our email and FACEBOOK so we can update you throughout the process.
Anyhow, what we created today was simply amazing and done all in one pot in under 15-minutes total. This Lemon Coconut Crusted Cod was the perfect dish to give you that summer vibe.
If you enjoyed this recipe, be sure to check out our E-book and Paperback that is loaded with another "100 Irresistible Recipe's" for your Instant Pot.
Get yours here today:
Lemon Coconut Crusted Cod & Garlic Asparagus
- 3-4 fresh cod filet (frozen works fine too)
- 1/2 cup coconut milk
- 6 Tbsp coconut flour
- 3/4 cup shredded coconut flakes
- 2 tsp paprika
- 1 tsp lemon salt
- 1 tsp ground black pepper
- 1lb. fresh aspargus (chop the ends off)
- 2 Tbsp virgin olive oil
- 2-3 cloves of garlic, minced
- 1 fresh lemon
- non-stick cooking spray ( I use coconut oil)
- elevated steam basket ( so you don't turn your aspargus into mush)
This is ours:
- In a mixing bowl, combine milk, flour, shredded coconut, paprika, salt & pepper. Stir until mixed.
- Roll cod into batter, evenly spreading around each piece. (If you are using frozen fish you will need to soak it under water for at least a minute to get batter to stick)
- In your pressure pot, add 1 cup water, 2 Tbsp olive oil, asparagus, and garlic. Then, gently lay your elevated steam basket on top of your asparagus.
- Now, make little "boats" with your aluminum foil and spray the inside with your non-stick cooking spray. Then, gently place your cod into each boat.
- Top each piece of cod with a slice of lemon. Now, close and seal your lid.
- Cook on manual HIGH pressure for 5-minutes. (7-minutes for frozen but your aspargus will be VERY soft) Allow for a 5-minute Natural Pressure Release and Quick Release any remaining steam.
- Open lid and remove your cod "boats." Place boats on a baking sheet and broil in oven for 1-2 minutes to give your cod a nice crusty texture. (This step is totally optional as it still tastes GREAT soft)
- Serve cod with more fresh lemon and your garlic asparagus. ENJOY!!
***Be sure to subscribe to our Email and FACEBOOK for more mouth-watering recipe's! ***